Creamy Cauliflower Bolognese

Prep time: 20 minutes

Cook time: 15-20 minutes

Overall: 35-40 minutes

Servings: 3

Ingredients:

• 1 head of cauliflower, blitz’d into mince

• 1 bunch of asparagus, chopped

• 1 white onion

• 1/2 tbsp of tomato paste

• 1/2 tsp of smoked paprika

• Salt and pepper to taste

• 1 tbsp of olive oil (or water)

Sauce:

• 2 cups of oat milk

• 2 tbsp of nutritional yeast

• 1 tbsp of flour

• 1 tbsp of corn starch

• 1/2 tsp of smoked paprika

• 1/2 tsp of thyme

• 1/4 tsp of dried oregano

• 1/4 tsp of dried rosemary

• 6 large gloves of garlic, roasted

• Salt to taste
  

Optional Garnish:

• Fresh basil

• Chilli flakes
  

Directions:

1. Cook pasta according to packet instructions.

2. Meanwhile, preheat the oven to 200 degrees C. Line a baking tray with parchment paper and place 6 large cloves of garlic on the tray with a drizzle of olive oil. Bake for 15 minutes and then remove and set aside.

3. Remove the stem and outer leaves of the cauliflower head and break it into large floret pieces. Place the florets into a food processor and blitz on low for about 30 seconds (or until a mince/crumbly texture is achieved) Set aside.

4. Diced 1 white onion and roughly chop asparagus into medium sized pieces.

5. Make the pasta sauce by blending all ingredients together (including roasted garlic)

6. To a large heavy bottom pan/pot, add oil and once hot add onion. Sauté until translucent and then add in asparagus. Cook for another 3-4 minutes before adding in the minced cauliflower. Add in smoked paprika, salt and pepper and continue to sauté for another 3-4 minutes.

7. To a small pot, transfer pasta sauce and bring to a boil. Reduce heat to simmer and cover with lid until sauce thickens. Around 1-2 minutes.

8. Pour sauce over veggies and then mix in pasta. Serve hot and top with fresh basil, pepper and optional chilli flakes.